This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."
Preheat oven to 325 degrees.
Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside.
Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet. Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes.
Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours.
Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time.
Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.
Raise oven temperature to 350 degrees.
Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.
In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.